Roasted tomatoes with shrimp and feta

Oh. My. Goodnessgraciousgoodgodalmighty.  This stuff is heaven. I knew I would like it..I mean it has basil, shrimp, tomatoes, olive oil, these are right up there on my yum-worthy taste charts. But I didn't know I would fall in LOVE with this dish. And Justin liked it to boot (which actually did surprise me a bit)! I assumed this would be one of the "it's alright" meals for him...he doesn't have a hankering for shrimp, like ever. He just eats it when it's in front of him. He's a good dude like that :)  But he wolfed this stuff down...I mean there were no leftovers...none.

The sauce was flipping phenomenal...I don't have descriptive words for the party that was going on in my mouth here. I love me a good dippy sauce just like the next gal, but I really think I will do some angel hair pasta with this next time too. It was perfect to just soak up all the glory with some crusty bread but I think this would be amazing on a bed of thin pasta...will report back when I try it next time! Anyway, this is the newest edition to the "favorites" tab...

5 large tomatoes, cut into 1/8ths
3 T olive oil
2 T minced garlic (I didn't have any, GASP, so I used a bunch of garlic powder instead)
salt and pepper to taste
1 lb medium shrimp (uncooked and tails taken off...this means get the grey ones and not the pink ones that are precooked)
1/2 cup chopped fresh basil
2 T lemon juice
1 cup feta, crumbled
crusty bread, for serving (or pasta if you so choose)

Heat the oven to 450 degrees. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them. Sprinkle with salt and pepper and roast them on the top rack of the oven for 20 minutes. 

Remove the baking dish from the oven and stir in the shirmp, basil, feta, and lemon juice.

Return the dish to the oven until the shrimp are cooked through, 10-15 minutes. Serve warm with the bread. Justin called it shrimp soup, but you can call it whatever you want...just give it a try, you will thank me later!